These mini pot pies are basically Thanksgiving dinner in pastry form. I started making them with leftover turkey and stuffing one year, and now I make them from scratch because they’re that good.

Jump to Recipe

They’ve got everything you want in a cozy fall meal: creamy filling, tender turkey, savory veggies, and a flaky crust. But because they’re mini, they feel a little more fun and they’re easy to serve at parties or potlucks.

I love how you can bake a whole tray of them and freeze a few for later. They’re comforting, hearty, and feel special enough to bring out for holiday gatherings, without needing to roast a whole bird.

Why These Mini Thanksgiving Pot Pies Work

A muffin tin is the trick. Each cup holds just enough filling for a few bites, and the dough bakes up crisp on the bottom and sides. Big pot pies often end up with a pale, soggy bottom crust. Small ones don’t, because the heat reaches the center fast.

The filling is made from things that are already cooked. The turkey is cooked, the vegetables only need thawing, and the soup or gravy is ready to use. So the oven just has to bake the crust and heat the filling through, which takes about 20 minutes. Half a teaspoon of dried thyme gives the whole kitchen that classic Thanksgiving smell.

Ingredients and Easy Swaps

Cooked turkey: Leftover roast turkey is ideal. Thick-cut deli turkey or a rotisserie chicken also work. You need 2 cups, chopped into pieces no bigger than ½ inch so they fit in the small crusts.

Frozen mixed vegetables: The classic mix of peas, carrots, corn, and green beans is perfect here. Thaw them and pat them dry so extra water doesn’t thin the filling. Leftover roasted vegetables, chopped small, are a good swap.

Cream of chicken soup or gravy: One 10.5-ounce can of condensed cream of chicken soup makes a thick, creamy filling. Thick leftover turkey gravy works too and tastes even more like the holiday. Use either one straight from the can or container. Don’t add water.

Pie dough: A 14-ounce box of refrigerated pie crust has 2 rolled sheets, which is exactly what you need. Let it sit on the counter for 10 to 15 minutes so it unrolls without cracking. Homemade pie dough works just as well.

Egg wash: This is optional, but one beaten egg brushed on top gives the crusts a shiny, deep golden color.

How to Make Them at a Glance

1. Heat the oven to 375°F and grease a 12-cup muffin tin.
2. Cut 18 four-inch circles from the pie dough and press 9 of them into the muffin cups.
3. Stir together the turkey, vegetables, soup or gravy, and thyme.
4. Fill the crusts, add the top circles, and crimp the edges with a fork.
5. Brush with egg wash if using, then bake 18 to 22 minutes.
6. Cool for 5 minutes in the tin before lifting them out.

Common Mistakes to Avoid

Overfilling. Fill each crust just to the top edge. Extra filling bubbles out and glues the pies to the pan.

Skipping a steam vent. Cut a small slit in each top crust with a knife. Without it, steam builds up and the tops can puff and split.

Using wet vegetables. Thawed frozen vegetables release water. Pat them dry on paper towels, or the filling turns runny and the bottoms go soft.

Removing them too soon. The filling is very hot and loose right out of the oven. The 5-minute rest lets it set so the pies hold their shape. Run a butter knife around each edge before lifting them out.

Variations

Stuffing tops: Skip the top crust and press a spoonful of leftover stuffing over each pie before baking.

Puff pastry tops: Use thawed puff pastry for the top circles for a taller, flakier lid.

Extra herbs: Swap the thyme for ½ teaspoon poultry seasoning, or add a pinch of dried sage.

Cheesy: Sprinkle a little shredded sharp cheddar or Gruyère over the filling before adding the tops.

What to Serve With Mini Pot Pies

As an appetizer, set them out with other easy finger foods like stuffing balls and caprese skewers. For a main meal, plan on 2 or 3 per person and add a green salad, roasted green beans, or a bowl of cranberry sauce. They’re also a great way to give holiday leftovers a second life the weekend after Thanksgiving.

Make Ahead, Storage, and Reheating

Make ahead: Mix the filling up to 2 days ahead and keep it covered in the fridge. You can also assemble the pies, cover the tin, and refrigerate them for up to 24 hours. Add 3 to 5 minutes to the bake time if they go into the oven cold.
Fridge: Store baked pot pies in an airtight container for 3 to 4 days.
Freezer: Freeze baked, cooled pies on a sheet pan until firm, then move them to a freezer bag. They keep for up to 3 months.
Reheating: Bake at 350°F for 10 to 12 minutes from the fridge, or 20 to 25 minutes from frozen, until the center is hot. The microwave works, but it softens the crust.

Frequently Asked Questions

Why do I only fill 9 of the 12 muffin cups?
Two sheets of pie dough give you about 18 four-inch circles, which is 9 bottoms and 9 tops. If you reroll the scraps, you can usually get enough for 1 or 2 more pies.

Do I need to pre-bake the bottom crust?
No. The pies are small enough that the bottom crust bakes through in the same 18 to 22 minutes as the top.

How do I know they’re done?
The crust should be golden brown and you should see the filling bubbling at the edges or the vent. Since the turkey is already cooked, you’re just heating it through. The center should reach 165°F.

Can I use a mini muffin tin?
Yes, for bite-size appetizers. Cut smaller circles, about 2½ inches for the bottoms and 2 inches for the tops, and start checking at 12 minutes.